Cooked Dressing I

Name: Cooked Dressing I
Ingredients: Milk, 11 cups; Melted butter, 3 tablespoons; 2 eggs, slightly beaten; Flour, 1^ tablespoons; Sugar, 4 tablespoons; Salt, 2 teaspoons; Mustard, 2^ teaspoons; Vinegar, i cup

From Use and preparation of food, 1919

This rule makes more than a pint of rather mild dressing, which will keep for a long time in a cold place.

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

797Calories

14 gProtein

77 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories797 kcal

Protein14 g

Carbohydrates77 g

Fiber0.6 g

Sugars68 g

Total Fat45 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.7 g

Omega-30.2 g

Cholesterol131 mg

Sodium4964 mg

Potassium601 mg

Calcium488 mg

Iron1 mg

Magnesium57 mg

Phosphorus416 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3.5 mcg

Vitamin C0.1 mg

Vitamin A394 mcg

Vitamin E1.2 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.3 mg

Folate21 mcg

Choline73 mg

Caffeine0 mg

Water568 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 64. The excerpt below is the record exactly as published.

COOKED DRESSING I, Milk, 11 cups. Melted butter, 3 tablespoons. 2 eggs, slightly beaten. Flour, 1^ tablespoons. Sugar, 4 tablespoons. Salt, 2 teaspoons. Mustard, 2^ teaspoons. Cayenne pepper. Vinegar, i cup

Cook this with the app: pantry check, scaling, and the assistant.